#3 Chicken Recipe
The perfect combo of sweet & savory, grilled to perfection, teriyaki chicken.
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Ingredients
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Teriyaki Marinade & Glaze
Chicken
To Finish
Method
Teriyaki Marinade & Glaze
Make the sauce
In a medium bowl or measuring cup whisk together soy sauce, water, brown sugar, honey, mirin, rice vinegar, grated ginger and minced garlic until sugar dissolves.
Thicken a portion for glaze
Reserve 2 tablespoons of the sauce for glazing and set aside. In a small bowl mix cornstarch with 1 tablespoon of cold water to make a slurry, then whisk the slurry into the remaining sauce. Transfer to a small saucepan and bring to a simmer over medium heat, stirring until slightly thickened (about 1–2 minutes). Remove from heat and let cool slightly.
Chicken
Trim any excess fat from the chicken thighs and pat dry with paper towels. Lightly season both sides with salt and black pepper.
Place the chicken in a shallow dish or resealable bag and pour the cooled thickened teriyaki mixture over the chicken. Turn to coat well. Pour the reserved 2 tablespoons of un-thickened sauce over the chicken as well (this adds extra flavor). Marinate in the refrigerator for at least 30 minutes and up to 4 hours. If short on time, marinate 15 minutes at room temperature.
Remove chicken from marinade, letting excess drip off (discard used marinade). Place thighs on the preheated grill. Cook for 4–6 minutes per side, depending on thickness, basting once with the reserved un-thickened sauce during the first side only. Flip when nicely charred and cook until internal temperature reaches 165°F (74°C). Total cook time typically 8–12 minutes.
In the final 1–2 minutes of cooking, brush the reserved thickened glaze (that you set aside earlier) over both sides of the chicken and allow it to set on the heat until shiny and slightly sticky—do not let it burn. Remove chicken and let rest for 3–5 minutes.
To Finish
Slice or serve whole. Sprinkle toasted sesame seeds and sliced green onions over the chicken. Squeeze a lemon or lime wedge over the top if desired for brightness.
Serve hot with steamed rice and vegetables, or in a sandwich/wrap. Leftover chicken keeps covered in the refrigerator for up to 3 days.